Red-cooked pot roast (shanghai pot roast) Recipe

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Red-cooked pot roast (shanghai pot roast)

Artist:	_	Yield:	12
Categories:	Asian, Beef, Chinese, Ethnic, Lamb & Mutton, Pork	Rating:	0
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Ingredients:

4	lbs	Chuck roast, boneless
		-not too lean
1	tbsp	Sherry
1/2	cup	Regular soy sauce
1	cup	Water
2	slice	Ginger
2	cl	Garlic, optional
1	oz	Sugar
2		Star anise stars
		-(optional for pork)

Procedures:

1	Either brown the roast in a little fat or dunk it in boiling water for a minute or so [this step is optional].
2	Put it into a heavy kettle into which it fits fairly snugly.
3	Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).
4	Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.
5	Serve sliced, hot or cold.
6	If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.
7	You may cook lamb or pork this way, but cut the cooking time to 2 - 2 ?hr.
8	For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the stare anise, and use up to 4 oz of sugar to taste.